Cheesy Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
7 small baking potatoes1 half an onion, chopped4 cups of milk1/3 a cup of flour1/2 a small container of sour cream (the container I used was 100 ml)5 small strips of bacon1/2 a cup of shredded cheddar/Gouda cheeseSalt, Pepper, chili powder to tasteChopped green onions
Started off by washing the potatoes and then peeling them. You can leave the peel on if you would like.
Stabbed some holes into the potatoes, then popped them into the oven/microwave for about 40 or so minutes. Cook until done.
While the potatoes were cooking, I took the time to shred up the cheddar/Gouda cheese. Meanwhile, the potatoes had finished cooking.
I chopped up my half of an onion, and then chopped up/mashed my potatoes. You can mash the potatoes more or less depending upon the consistency of soup you would like. The Loaded Baked Potato soup I was hoping to emulate has big chunks of potato, so I left mine more chunky than mashed up.
I also went ahead and cooked my bacon.
I added my 1/3 cup of flour to a big pot on my stove and turned my heat on a medium setting.
Then I added 3 cups of milk (save the other cup of milk, you add it later!) and continued to stir in the flour until the mixture started to boil and thicken.
I then added in my potatoes, onions, and bacon (which I had shredded up by this point). Let that cook for a few minutes, then put in your last cup of milk and your 1/2 container of sour cream. Also, now is a good time to add any seasonings you want. I added some salt, pepper, and just a smidgen of chili powder. Stir and wait for the soup to start to boil again. Once it started to boil I added my cheese and stirred it up.
Serve how you would like, but we enjoyed ours with some green onions and extra cheese on top.
Number of Servings: 5
Recipe submitted by SparkPeople user MUDPUDDLE7.
Stabbed some holes into the potatoes, then popped them into the oven/microwave for about 40 or so minutes. Cook until done.
While the potatoes were cooking, I took the time to shred up the cheddar/Gouda cheese. Meanwhile, the potatoes had finished cooking.
I chopped up my half of an onion, and then chopped up/mashed my potatoes. You can mash the potatoes more or less depending upon the consistency of soup you would like. The Loaded Baked Potato soup I was hoping to emulate has big chunks of potato, so I left mine more chunky than mashed up.
I also went ahead and cooked my bacon.
I added my 1/3 cup of flour to a big pot on my stove and turned my heat on a medium setting.
Then I added 3 cups of milk (save the other cup of milk, you add it later!) and continued to stir in the flour until the mixture started to boil and thicken.
I then added in my potatoes, onions, and bacon (which I had shredded up by this point). Let that cook for a few minutes, then put in your last cup of milk and your 1/2 container of sour cream. Also, now is a good time to add any seasonings you want. I added some salt, pepper, and just a smidgen of chili powder. Stir and wait for the soup to start to boil again. Once it started to boil I added my cheese and stirred it up.
Serve how you would like, but we enjoyed ours with some green onions and extra cheese on top.
Number of Servings: 5
Recipe submitted by SparkPeople user MUDPUDDLE7.
Nutritional Info Amount Per Serving
- Calories: 323.3
- Total Fat: 12.6 g
- Cholesterol: 35.0 mg
- Sodium: 237.1 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.2 g
- Protein: 14.7 g
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